Spiced Beef Koftas & Smoked Aubergine Abagannuc
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Spiced Beef Koftas & Smoked Aubergine Abagannuc

Spiced Beef Koftas & Smoked Aubergine Abagannuc

Sharing Dish | with Greek Cheese and Parsley

Tags:
New
Allergens:
Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Garlic Clove

1 unit(s)

Aubergine

(May contain Celery)

1 bunch(es)

Flat Leaf Parsley

1 sachet(s)

Roasted Spice and Herb Blend

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

240 grams

British Beef Mince

½ sachet(s)

Smoky Base Paste

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Water for the Breadcrumbs

3 tbsp

Olive Oil

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Nutritional information

Energy (kJ)2148 kJ
Energy (kcal)513 kcal
Fat37.4 g
of which saturates13.7 g
Carbohydrate14.9 g
of which sugars4.9 g
Dietary Fiber5.3 g
Protein33.1 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Aluminum Foil
•Baking Tray
•Garlic Press
•Baking Paper
•Bowl

Instructions

Score the Aubergine
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

c) Meanwhile, halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.

Roast and Prep
2

a) Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.

b) When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

c) In the meantime, peel and grate the remaining garlic (or use a garlic press).

d) Roughly chop the parsley (stalks and all).

Make your Kofte Mixture
3

a) In a large bowl, combine the roasted spice and herb blend, breadcrumbs, the grated garlic and half the parsley with the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

b) Season with pepper and mix together with your hands. Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Into the Oven
4

a) When the aubergine has 15 mins remaining in the oven, pop the koftas onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

b) Once your aubergine has finished cooking, scoop out the flesh and discard the skin.

c) Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Blend your Abagannuc
5

a) Add your aubergine, roasted garlic, half the smoky base paste and half the Greek style salad cheese to your blender. TIP: Keep the remaining smoky base paste for another recipe.

b) Blend, gradually adding in the olive oil (see pantry for amount). TIP: The dip should be a houmous-like consistency. Depending on the size of your aubergine, you may not need all of the olive oil or you may need slightly more, so add it in slowly. 

c) Taste, and season with salt and pepper as needed. 

Serve
6

a) Spread your abagannuc onto a serving plate. 

b) Top with your baked koftas.

c) Crumble over the remaining Greek style salad cheese and sprinkle over the remaining parsley to finish.

Enjoy!